Pregnancy Friendly Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Warm, flaky, and deeply satisfying, this whole wheat flatbread is the kind of recipe that feels both nourishing and indulgent at the same time. The dough comes together with just a handful of wholesome ingredients — whole wheat flour, a touch of salt, and a little oil — making it a genuinely clean choice when you're being more mindful about what goes into your meals. Ghee adds richness and healthy fats through the layering process, giving each paratha its signature tender, pull-apart texture without any mystery ingredients to worry about. The folding technique is what creates those beautiful flaky layers, and it's much easier to master than it looks. Whole wheat flour brings along fiber and nutrients that white flour simply can't match, which makes this a more supportive option when your body has extra demands on it. These come off the skillet golden and slightly puffed, best eaten warm and paired with yogurt, dal, or whatever you're craving. Once you make them from scratch, the store-bought version will never quite measure up.

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Ingredients

4 servings

For the dough

2 cups whole wheat flour (atta), plus more for dusting
½ tsp salt
2 tsp neutral oil or ghee
¾ cup warm water, plus more as needed

For layering and cooking

4 tbsp ghee or unsalted butter, softened

Instructions

1
In a large mixing bowl, whisk together the whole wheat flour and salt. Add the oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Pour in the warm water gradually, mixing with your hand, until a shaggy dough forms. Knead in the bowl for 6–8 minutes until the dough is smooth, soft, and slightly tacky but not sticky — it should spring back slowly when pressed with a finger. Cover the bowl with a damp cloth and rest for 30 minutes.
2
Divide the rested dough into 8 equal portions and roll each into a smooth ball. On a lightly floured surface, roll one ball into a thin round about 6 inches in diameter.

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